STEP BY STEP
Chowder Power
For thick and creamy New England clam chowder, three ingredients were essential in this recipe makeover.
FAT-FREE HALF-AND-HALF: For rich flavor and velvety consistency without all the fat, we substituted fat-free half-and-half (which is made from fat-free milk, corn syrup, and thickeners) for the heavy cream.
POTATO FLAKES: Potato flakes thicken this chowder and lend a hearty potato flavor. Microwaving them with a little clam juice ensures that the flakes are fully dissolved in the chowder.
CORNSTARCH: Just 1 tablespoon of cornstarch lent the soup an especially silky and smooth consistency.
STEP BY STEP
Steaming Fresh Clams
To prepare the fresh clams, wash and scrub them well, then follow these simple steps:
1. Bring the clams and 3 cups of water to a boil in large pot over high heat. To prevent the clams from overcooking and becoming chewy, remove them from the water once the shells begin to open, about 3 minutes.
2. Once the shells are cool enough to handle, extract the clams and save the juice.
Serves 6
Since there is a large variation in size between different species of clams, calling for a specific number of hard-shelled clams would yield very inconsistent results. Instead, we call for 7 pounds of medium-size hard-shell clams, such as littleneck, topneck, or small cherrystone. Our tasters preferred the fluffy texture of russet potatoes in this chowder. While both instant potato flakes and potato buds will work here, avoid potato granules, which have a slightly metallic taste.
| 7 | pounds medium-size hard-shell clams (see note) |
| 3 | cups water |
| 2 | slices bacon , chopped fine |
| 1 | onion , chopped fine |
| 2 | garlic cloves , minced |
| 1/4 | teaspoon dried thyme |
| 1 | pound russet potatoes , peeled and cut into 1/2-inch chunks |
| 1/4 | cup white wine |
| 2 | bay leaves |
| 3/4 | cup instant potato flakes (see note) |
| 1 | tablespoon cornstarch |
| 3/4 | cup fat-free half-and-half |
| 1 | tablespoon chopped fresh parsley leaves |
| Salt and pepper |
1. To prepare the clams: Bring the clams and 3 cups of water to a boil in large pot over high heat. To prevent the clams from overcooking and becoming chewy, remove them from the water once the shells begin to open, about 3 minutes. Once the shells are cool enough to handle, extract the clams and save the juice. Set aside 3 cups reserved clam juice; if there is not not enough, add water to make 3 cups.
2. Cook bacon in Dutch oven over medium-low heat until browned, about 10 minutes. Add onion and cook until softened, about 10 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add potatoes, wine, bay leaves, and 2 cups reserved clam juice; increase heat to medium and simmer until potatoes are tender, 10 to 12 minutes.
3. Whisk potato flakes, cornstarch, and 1 cup reserved clam juice in bowl. Microwave until mixture is thickened and smooth, about 1 minute. Stir potato flake mixture into pot and simmer until thickened, about 3 minutes. Add half-and-half, parsley, and chopped clams to pot and cook until heated through, about 2 minutes (do not let chowder boil or it will curdle). Discard bay leaves and season with salt and pepper. Serve.